Mushroom Galette


  1. Preheat oven to 350°.
  2. For the ragout: In a large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for 1 minute.
  3. Add the mushrooms, sauté for 3 minutes. Stir, continue cooking for an additional 3 minutes. Continue cooking until the mushrooms are golden.
  4. Add the thyme, ¼ cup parsley, tomato paste, salt and pepper; sauté for 2 minutes. Remove from heat and reserve.
  5. In a small bowl, whisk together the egg and water. Reserve.
  6. On a flat surface dusted with flour, unroll the crescent rolls. Join the dough together at the seams. With a rolling pin, roll the dough to a 13x13-inch square. Place the dough onto a parchment-lined baking pan dusted with the plain bread crumbs.
  7. Crumble the goat cheese into the mushroom ragout. Mix until well combined. Place the ragout into the center of the dough, leaving a 4-inch border.
  8. Fold 2 opposite corners to the center. Apply egg wash and secure the 2 corners together. Repeat with opposite corners. Finish by coating galette with egg wash. Cut 3 slits on the top. Garnish with remaining parsley. Bake for 35 to 40 minutes.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen